Bread Pudding with Irish Whiskey Sauce
Well, sure doesn’t sound that exciting, let alone look exciting. But trust me on this dear readers, this Bread Pudding recipe is pure decadence. So why not end this 2017 (Happy New Year, btw.) on a note of perfection? And if you’re the type to get all guilty about such pleasures, let me guarantee it’s worth every bite. Maybe that’s a good goal (or one of those resolutions I’ve become resolute about not making!) for 2018, stop the guilt and eat what you want, a little.
I think it’s the Irish Whiskey Sauce that’s the clincher here. It stores well, so you can indulge for a week or so, and you’ll be topping your burgers with this stuff. Go get the ingredients, before it gets too cold outside….ha!
Most requested recipes
This recipe has made people happy countless times, and by far, it’s my most popular ‘can I get that recipe?’ recipes. Tweaks have been made, and to date, it’s perfect. Pretty darn fool-proof, if I do say so myself. Sure, you can measure everything out, but really, this is a total eye-ball recipe. You can totally make it your own too, don’t like white chocolate? Replace with another dark chocolate. Don’t have any Jameson? Use some Baileys, or other liquor. Play around a little!Print
Bread Pudding with Irish Whiskey Sauce
Throw a little Jameson in anything, and we can call it Irish, right! Take a little nip, add some love and you really will be sent back to the homeland. Slainte!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Irish Whiskey Sauce
- 2 cups heavy whipping cream
- 1/2 cup Irish whiskey (Jameson works well!)
- 1/4 cup maple syrup
- Seeds from half a vanilla bean
- Pinch of kosher salt
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 12 cups (or so) 3/4-inch cubes brioche bread (or challah) with crust (from about a one pound loaf)
- 6 oz. (about a cup) bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 oz. (about a cup) white chocolate, chopped
- 4 large eggs
- 1/2 cup plus 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 2 cups half & half
- 1/2 cup whole milk or buttermilk
- Butter for pan (or non-stick spray)
For the sauce:
- In a heavy medium saucepan bring cream, whiskey, maple syrup, and vanilla seeds (throw the half pod in to simmer with the sauce) to low boil over medium-high heat, stirring frequently. Keep your eye on this, it can boil over quickly, then you’ve got a fine mess on your hands! Reduce to simmer. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Simmer until sauce thickens, stirring constantly, about 3 minutes. Strain the sauce to remove the vanilla pod and any bits of coagulated cream) Cool, then cover and refrigerate until cold, at least 2 hours. (May be made 4 days ahead. Keep refrigerated.)
For the bread pudding:
- Preheat oven to 350°F. Coat a 13 x 9 x 2-inch glass baking dish (or make this in two pretty casserole dishes, whatever works!) with butter or non-stick spray.
- Combine cubed bread, chocolate, and white chocolate in large bowl; toss to blend together. In another large bowl, whisk eggs, 1/2 cup brown sugar, and vanilla to blend. Gradually beat in 1-1/2 cups half and half and milk. Add half and half mixture to bread and chocolate; stir to combine. Let sit at room temp. for at least 30 minutes.
- Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining half & half mixture. Sprinkle with remaining 2 tablespoons brown sugar. Cover with foil and bake pudding until custard is set in center, about 50 minutes, remove foil and bake another 10 minutes until edges are golden. Cool pudding slightly.
- Cut into serving sizes and drizzle bread pudding with chilled sauce serve warm.
Keywords: Bread Pudding with Irish Whiskey Sauce, bread pudding, comforting dessert, Irish Whiskey
Sláinte is an Irish toast meaning ‘good health’, I truly wish you and your family good health and happiness in 2018. Now go and make some Bread Pudding!